Part 9 (2/2)

No 180 MEAT PANADA FOR INVALIDS AND INFANTS

First, roast whatever kind of meat is intended to be made into panada, and, while it is yet hot, chop up all the lean thereof as fine as possible, and put this with all the gravy that has run from the meat on the plate into a small saucepan with an equal quantity of crumb of bread previously soaked in hot water; season with a little salt (and, if allowed, pepper), stir all together on the fire for ten ive it in small quantities at a time This kind of ested kind of food for old people who have lost the power ofchildren

No 181 HOW TO PREPARE SAGO FOR INVALIDS

Put a large table-spoonful of sago into a sar, and, if possible, a slass of port wine; stir the whole on the fire for a quarter of an hour, and serve it in a tea-cup

No 182 HOW TO PREPARE TAPIOCA

This o; It may also be boiled in beef tea, mutton broth, or chicken broth, and should be stirred while boiling

Arrow-root is to be prepared exactly after the directions given for the preparation of sago and tapioca

No 183 HOW TO MAKE GRUEL

Mix a table-spoonful of Robinson's prepared groats or grits with a tea-cupful of cold water, pour this into a saucepan containing a pint of hot water, and stir it on the fire while it boils for ten h a sieve or colander into a basin, sweeten to taste, add a spoonful of any kind of spirits, or else season the gruel with salt and a bit of butter

No 184 BROWN AND POLSON GRUEL

Brown and Polson's excellent preparation of Indian corn is to be purchased of all grocers throughout the kingdom Mix a dessert-spoonful of the prepared Indian corn with a wine-glassful of cold water, and pour this into a s half a pint of hot water; stir on the fire for tenor a spoonful of spirits

No 185 GRUEL MADE WITH OATMEAL

In the absence of groats, oatruel Mix two table-spoonfuls of oatill of cold water; pour this into a saucepan containing a pint of hot water, stir the gruel on the fire while it boils very gently for about a quarter of an hour, then sweeten with ruel may be eaten with a little salt and a bit of butter

No 186 HOW TO MAKE CAUDLE

Mix four ounces of prepared groats or oatmeal with half a pint of cold ale in a basin, pour this into a saucepan containing a quart of boiling ale, or beer, add a fehole allspice, and a little cinnamon, stir the caudle on the fire for about half an hour, and then strain it into a basin or jug; add a glass of any kind of spirits, and sugar to taste

No 187 RICE GRUEL, A REMEDY FOR RELAXED BOWELS

Boil very gently eight ounces of rice in a quart of water for about an hour in a saucepan covered with its lid, and placed on the side of the hob; the rice hly done as to present the appearance of the grains being entirely dissolved; a bit of orange-peel or cinnaruel is to be sweetened with loaf sugar, and a table-spoonful of brandy added

No 188 HOW TO PREPARE ARROW-ROOT

Mix a piled-up dessert-spoonful of arrow-root with half a gill of cold water, and pour this into a s water, four lulass of wine; stir the arrow-root while it is boiling on the fire for a few ive it to the patient